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Carrot and brown butter purée

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Ingredients

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Carrot and brown butter purée

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Method

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1
Peel and roughly chop the carrots. Cook in salted boiling water until soft, for approximately 10 minutes
2
Meanwhile, cook the butter in a pan until it turns a nutty brown colour. Pass the through a fine sieve and set aside in a jug
  • 100g of butter
3
Transfer the carrots to blender and blitz into a smooth purée. Remove the plug from the blender and slowly stream in the brown butter until combined
4
Season to taste and serve
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Carrot and brown butter purée

 
 

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